I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.

I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.

Hey, well it could be more than just your andouille that's not up to par. There could be other points that would put things off.

I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.

So is this the same andouille used in French cooking? made from pigs intestines, called chitterlings (bag and pipe) in the UK?

i would not confuse the two though the are probably related. The cajun/creole food is heavily french based but as the cajuns came from acadia(nova scotia) it is quite removed from france and there would be nothing substitutable from france.

try a justin wilson recipe as i always found his to be useful and he was an engineer too!